Chicken Enchiladas with Chile Cream Sauce
Makes 6 servings
|2||cups green chile salsa|
|1||cup chicken broth|
|1||cup heavy whipping cream|
|1/2||cup grated Parmesan cheese|
|1||tablespoon vegetable oil|
|1||small onion, quartered, sliced|
|3||cloves garlic, finely chopped|
|3||cups chopped cooked chicken|
|3/4||cup toasted pine nuts|
|1/2||teaspoon ground cumin|
|1/4||teaspoon black pepper|
|2||cups (8 ounces) shredded Mexican cheese blend or Monterey Jack cheese|
|12||(6-inch) corn tortillas|
- Preheat oven to 350°F. Lightly grease 13X9-inch baking dish.
- To make cream sauce, combine salsa, broth, cream, Parmesan cheese and flour in large saucepan. Cook and stir until slightly thickened. Pour half of sauce onto bottom of prepared pan.
- To make enchiladas, heat oil in large skillet over medium-high heat. Add onion and garlic; cook 1 minute. Stir in chicken, nuts, salt, cumin and pepper; set aside.
- Heat tortillas in small skillet over high heat for 30 to 40 seconds on each side. Top each with 1/4 cup chicken mixture and 1 tablespoon Mexican cheese; roll up. Place in baking pan. Top with remaining sauce and Mexican cheese. Bake, uncovered, 15 to 20 minutes or until heated through. Garnish with cilantro.
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